Food Bullying Podcast

Firsthand perspective from farmers about how food is grown. Author Michele Payn & RDN Nicole Rodriguez arm the dietitian community and those who love nutrition with the REAL stories of farming. Listening will empower you to help others feel more confident in their food choice, with tips about how people are bullied about nutrition. Michele & Nicole know nutrition experts are hungry for connection with those who grow, raise, and produce food. This Food Bullying podcast brings together voices from the agrifood sector to help you better understand the food you're so passionate about.

What the Washington Post got wrong about dietitians: Episode127 04/15/2024

What the Washington Post got wrong about dietitians: Episode127 When dietitians are offered a seat at the table of commodity boards, food brands, and non-profit associations, there are benefits for all involved - including the consumer. But what’s the emotional price tag the dietitian must pay when partnerships are erroneously scrutinized for all the world to see? Is the discussion more nuanced than recent articles would you to believe? , MS, RD, LD, and owner of Street Smart Nutrition, is a fierce advocate for fearlessly nourishing meals, and she uses a weight-inclusive approach in her work in private practice and nutrition communications. Working with many industry partners, Cara emphasizes that her primary goal as a registered dietitian is to share nutrition information and knowledge with as many people as possible. Being able to go on farm tours and partake in other immersive agricultural experiences has allowed her to do just that - and to be well-versed in where our food comes from and how it’s grown. Through these experiences, Cara has built a network of industry and food science experts on whom she can rely for further insights as issues arise in our food system and mis and disinformation continue to proliferate on social media. While Cara emphasizes the potential for bias to increase when compensation is introduced to industry partnerships, she also notes that there is an inherent degree of bias in ALL partnerships, and that having a strong litmus test of who you’re willing to go to the mat for and defend publicly should a partnership come under scrutiny can help guide dietitians in choosing industry and brand partners. Moreover, Cara believes that there are many ways in which dietitians can make money and that they should be compensated for their work - regardless of the implicit media message suggesting that they should be limited in their career choices. As she often highlights processed foods in recipes and on social media, Cara points out that the degree of processing a food goes through is not an indicator of its health or nourishing value. Listen in for her insights on how the role of processed foods has evolved over the past half century, and for her personal standards when it comes to grocery shopping. Find Cara on all social media platforms and visit /episode/index/show/foodbullying/id/30800233

Southern belles, soil health, & sustainability: Episode 126 04/01/2024

Southern belles, soil health, & sustainability: Episode 126 “The biggest misconception about farming in the dietetic world is that GMOs are bad for the environment and human consumption - and that farmers are financially well-off.” Wendy Yeager is a fourth-generation farmer who, with her husband Jamie, owns and operates Bell Place Farm, a diversified row crop operation. They grow peanuts, cotton, sorghum, soybeans, and wheat managed through crop rotation over 1100 acres in west central Alabama (the heart of the Blackbelt). Given the rise in prices of multiple inputs including fertilizer, herbicides, insecticides, and diesel fuel, the Yeagers are more conscientious than ever in planning before planting. And while no-till farming and GPS technology have helped transform day-to-day business, the uncertainty of mother nature (such as threats of severe drought) still creates a sense of uncertainty and hurts a farmer’s mental health. Wendy outlines how the costs of farming, specifically putting a crop in the ground, are increasing each year. She highlighs that while people may perceive farmers as rolling in money, the reality is that margins are getting tighter, making it harder to stay profitable. Wendy explained that expenses such as fertilizer, herbicides, insecticides, and diesel fuel are rising, impacting the financial sustainability of their family farm. Wendy describes how farming practices have evolved over the last 30 years, particularly in terms of trips across the field. She contrasted traditional methods, where multiple trips were made for tilling, spraying, and other tasks, with their current approach at Bell Place Farm. She explains their operation now primarily practices no-till farming, planting directly into crop residue without tilling the ground. By utilizing GPS technology, they can plant precisely, reducing field compaction and erosion. This shift has led to fewer trips across the field, cutting down on fuel consumption, equipment wear, and benefiting both cost savings and environmental protection. While the term “genetic modification” often carries a negative connotation, Yeager explains the reality for farmers: genetically modified plants help with disease resistance and reduce the application of herbicides, allowing for more efficient farming practices. She stresses that, as a farmer, she prioritizes the health of the land and would confidently consume and feed her family the crops grown on her farm. Wendy talks candidly about the financial stress in farming. She highlighted that while outsiders might assume farmers are financially well-off, the reality is that farming margins are becoming tighter. Wendy explained the rising costs of inputs like fertilizer, herbicides, insecticides, and diesel fuel, which impact the profitability of farming operations. She also mentioned the challenges of predicting yields and ensuring that the crop's financial returns cover the initial investment costs. Additionally, Wendy shared the mental strain caused by factors like severe droughts, which can significantly impact a farmer's confidence and outlook for the future. Listen in as Yeager shares her journey to becoming a respected female farmer in a largely male-dominated industry and how she balances and has confidence in her own food choices. Visit Bell Place Farm on and follow on Instagram. /episode/index/show/foodbullying/id/30595273

The heart of the wheat kernel: Episode 125 03/18/2024

The heart of the wheat kernel: Episode 125 “If a food is free from something, then it must be healthy, right?” Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he’s devoted his career in recent years. “A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or eliminate gluten from their diet because they believe this to be a healthier option,” says Carver. But is this trend warranted? For those who are diagnosed with Celiac disease, avoidance of gluten, the protein found in wheat, is a non-negotiable. But for those of us without Celiac or non-Celiac wheat sensitivities, following a gluten-free (and therefore wheat-free) diet is likely unnecessary. Getting to the “heart of the kernel,” Dr. Carver shares insights on why what doesn’t easily undergo genetic engineering (reminde: there are no GMO wheat varieties), how wheat has and hasn’t changed over the last century, and the role of FODMAPS in his work. According to Dr. Brett Carver, one of the major misconceptions around wheat is related to its origin. Many people make assumptions about the healthiness or unhealthiness of wheat based on where they think it comes from. Another misconception revolves around the changes that have occurred in wheat over the last century. Dr. Carver mentions that wheat breeding has been ongoing since the 1920s, and there is a need to understand the advancements and improvements that have been made in wheat varieties. There is no GMO wheat in the U.S. market. Carver mentioned that wheat does not easily undergo genetic modification (GMO) due to its biology. However, he mentioned that the science of gene editing is highly developed and may become a prominent technique in wheat breeding. Brett also outlined how DNA sequencing has revolutionized wheat breeding. With the ability to select based on DNA sequence, breeders can now make more accurate and efficient selections for desired traits, such as disease resistance or gluten quality. This advancement allows breeders to bypass the need for certain traits to be physically present and instead select based on the DNA sequence itself. This has greatly accelerated breeding progress and has the potential to improve wheat varieties in terms of both quality and disease resistance. There is a misconception that gluten in wheat has changed over the last century. He mentioned that the composition and protein of wheat have not significantly changed. Claims made in books like "Wheat Belly" about the varieties being produced and the food derived from them are not accurate. Dr. Carver conducted his own research to counter these claims and found that the perception of wheat has changed, but the reality is that wheat breeding programs have been focused on developing varieties that meet consumer demands. The exact cause of non-celiac wheat sensitivity is still being researched and is not fully understood. However, Dr. Brett Carver mentioned a few factors that could potentially contribute to this sensitivity. One possibility is sensitivity to gluten itself, specifically the gluten that naturally occurs in wheat varieties. Another factor that Carver mentioned is the presence of certain carbohydrates called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) in wheat, which can trigger symptoms of irritable bowel syndrome (IBS) in some individuals. Additionally, there are proteins called amylase trypsin inhibitors (ATIs) found in wheat that have been associated with sensitivity. Further research is needed to fully understand the causes and mechanisms behind non-celiac wheat sensitivity. He wants dietitians to know he's working on a variety of those projects. For more information, visit and find Dr. Carver on X @osuwit. /episode/index/show/foodbullying/id/30377263

The art & science of farming citrus: Episode 124 03/04/2024

The art & science of farming citrus: Episode 124 Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes. There is both art and science in growing citrus that is in demand as part of our nutrition. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). Amid so much innovation, the unfortunate reality is that citrus is at risk. In this episode of the Food Bullying podcast, Casey Creamer, president of California Citrus Mutual, explains how citrus greening. The disease (also known as Huanglongbing), is a significant concern for the three central citrus-producing states: California, Florida, and Texas. Casey discusses the efforts being made in California to identify and remove infected trees to prevent the disease from spreading. One of the key steps is controlling the Asian citrus psyllid, the insect that transmits the disease. The state has a surveillance and trapping program to identify the presence of the psyllid and take proactive measures to contain it. Infected trees are immediately removed to eliminate the disease reservoir. California is also advocating for a national citrus breeding program to develop resistant varieties. He also notes that Florida faces more challenges in controlling the spread of the disease due to its climate. Casey emphasizes the importance of proactive measures, such as controlling the psyllid population and removing infected trees, to protect the citrus industry from the devastating effects of citrus greening. While growers are taking great pains to prevent citrus greening, Casey explains that they’re also utilizing multiple strategies to help make their operations environmentally sustainable. One approach is drip irrigation and sprinkler technology, which reduces water consumption during crop growth. They have also adopted a holistic approach to water management, focusing on groundwater recharge during wet years to ensure water availability in drier periods. Additionally, growers have embraced integrated pest management techniques, utilizing biologicals and beneficial insects to minimize pesticide use. Efforts to manage water quality and reduce nitrate nitrogen usage have also been implemented. The citrus industry in California has been proactive in protecting pollinators, working in partnership with beekeepers to support healthy bee populations. Growers use pesticides, integrated pest management, and biologicals to effectively manage pests and ensure the quality of their citrus crops. Pesticides are used when necessary to control pests that can damage the fruit or affect its external quality. Integrated pest management (IPM) is a comprehensive approach that combines various strategies to minimize pest populations, including the use of beneficial insects, crop rotation, and monitoring techniques. IPM aims to reduce reliance on pesticides and promote sustainable pest control practices. Biologicals, such as beneficial insects, are natural enemies of pests and can be used as a part of IPM to target specific pests while minimizing harm to beneficial organisms and the environment. These practices help growers maintain high-quality fruit while minimizing the impact on the ecosystem. These sustainability practices contribute to California's overall environmental stewardship of citrus - whether you are enjoying the nutrition of oranges, orange juice, or lemons. For more on California Citrus Mutual, visit /episode/index/show/foodbullying/id/30188103

Big bad agriculture: a transparent look at their science & safety 02/19/2024

Big bad agriculture: a transparent look at their science & safety “The biggest misconception about my work is that agriculture companies place pesticides or biotech products on the market without testing them for safety. The fact is that agriculture is one of the most strictly regulated and thoroughly investigated industries in the world. Agriculture companies must strictly follow local and international regulatory guidelines and conduct hundreds of safety studies before launching a product. When a consumer has safety questions about pesticide residues or GMOs in their food, I hope all dietitians are well-equipped with knowledge about the agriculture regulatory processes, and help consumers make evidence-based food decisions.” Dr. Meng Wang is the Transparency Lead at Bayer Crop Science. She makes the safety data of their products available and understandable to the public. On a personal note, food is her love language and she loves talking about food! Wang puts this passion to use in creating artisan macarons, which Michele reports they taste as good as they look. Meng discussed the importance of transparency in making product safety data available to the public. She mentioned that about five years ago, they realized the public's interest in knowing if their food is safe and understanding how it's produced. As part of the transparency program, they decided to make safety data more accessible to the general public. Bringing a new chemistry, such as a pesticide, to market typically takes around 11 years and costs approximately $300 million. This lengthy process involves conducting rigorous safety studies to ensure the product's safety for humans, animals, and the environment when used as directed. Researching and approving a new genetically modified (GM) crop product takes approximately 16 years on average. This process involves extensive development and testing to ensure the product's safety, efficacy, and compliance with regulatory standards. The cost of bringing a GM crop to market is around $150 million. It's important to note that these timelines and costs may vary depending on the specific product and regulatory requirements. Bayer Crop Science Crop Science creates new pesticides and genetically modified (GM)/bioengineered products to address the challenges faced by farmers – and to contribute to food security, sustainability, and productivity. A growing global population brings a need to increase agricultural productivity, while also taking care of the environment. Bayer Crop Science Crop Science listens to the needs of farmers and develops products that can help them be more productive and address food security concerns. The development of new products involves significant investment and rigorous safety testing to ensure they are safe for humans, animals, and the environment. The goal is to provide innovative solutions that benefit farmers and contribute to a more sustainable and secure food supply. Transparency, as explained by Meng, refers to the practice of making safety data and information about agriculture products available to the general public. In the past, safety data was primarily shared with regulatory authorities for approval purposes. However, with increasing public interest in understanding the safety and origins of their food, Bayer Crop Science recognized the importance of transparency. They believe that transparency allows consumers to make informed decisions and builds trust in the agricultural industry. By making safety data more accessible, Bayer Crop Science aims to address public concerns, promote understanding, and foster a more transparent and open dialogue about their products. Transformational leadership, according to Dr. Meng Wang, involves inspiring and empowering people to reach their full potential. She believes in creating a culture where employees are motivated and encouraged to excel in their roles. Throughout her career, Dr. Wang has been fortunate to have managers and mentors who embraced this leadership style, allowing her to flourish in her work. For her, transformational leadership is not just a temporary initiative but should be ingrained in the company's culture. It involves empowering every employee to embody transparency and make it a part of their behavior. Transparency, to Meng, means making safety data about agriculture products available to the general public. She believes that transparency is essential for addressing public concerns, promoting understanding, and building trust in the industry. Access to safety data empowers consumers to make informed decisions about the food they consume and to foster an open dialogue about their products. Bayer Crop Science has taken steps to increase awareness and promote transparency among its employees. They have conducted learning sessions to educate colleagues about the importance of transparency and the unique knowledge they possess. They have also launched campaigns, such as the "#WhereisMeng" campaign, to engage employees and encourage them to learn more about transparency. Through these initiatives, Bayer Crop Science aims to foster a culture of transparency where every employee understands the significance of sharing information and representing the company's values. Meng expressed excitement about the conversations she has had with people regarding food safety and transparency efforts. She mentioned engaging in discussions with her family, friends, and various audiences, including regulators, journalists, and the general public. These conversations and the opportunity to address concerns and provide information seem to be indicators of success for Meng in her transparency work. Dr. Wang explained that product safety at Bayer Crop Science is thoroughly tested through a comprehensive process. The safety assessment starts from the very beginning, incorporating safety concepts into the product design. They conduct hundreds of safety studies to evaluate the safety profiles of pesticides, including their impact on humans, animals, and non-target species. They also perform robust environmental safety testing, such as studying the runoff and its effects on birds, mammals, and fish. The efficacy of the pesticide is also tested to ensure it can effectively protect crops. Dr. Wang emphasized that the safety assessment is data-driven and rooted in her science background as a biologist. One common misconception she deals with is the belief that agricultural products on the market have not undergone rigorous safety testing. This misconception can impact people's choices when shopping for food. Dietitians can help dispel this misinformation by educating the public about the rigorous safety framework and procedures in place to ensure the safety of the products they buy. By providing accurate information, dietitians can help consumers make informed choices and support farmers in their practices to produce safe food. For more information on Wang’s work, visit , and connect with Wang on . For more on pesticide levels in food, visit the and use the Safe Fruits and Veggies . /episode/index/show/foodbullying/id/29990108

A.I. in your food (cattle, not computers): Episode 122 02/05/2024

A.I. in your food (cattle, not computers): Episode 122 Brady Blackett is a 4th generation cattle producer from Utah who’s passionate about the cattle industry and its ability to contribute to a healthy and wholesome food system in the U.S. and abroad. As the co-founder of IGA (Intermountain Genetic Alliance), Blackett is well-versed in the subject and application of AI (artificial insemination). In this episode, Blackett explains the many ways in which AI has a positive net impact on the environment and offers a wider array of consumer choices at the meat counter and in the dairy aisle. For example, by selecting traits that improve feed efficiency, AI allows cattle to perform at the same level while consuming less feed. This means that they can produce meat and milk more efficiently, reducing the overall environmental footprint of cattle production. Additionally, AI enables producers to breed animals with specific traits, such as shorter calving intervals, which can lead to more efficient land use and potentially shorter grazing times. These factors contribute to a more sustainable and environmentally friendly approach to beef production. The science and research conducted in the field of reproductive technology in cattle, including artificial insemination (AI), has had significant benefits for humans. For example, advancements in fertility treatments and hormone therapies used in human reproductive medicine have been influenced by research conducted in cattle. The similarities between bovine and human reproductive systems have allowed scientists to study and develop techniques such as in vitro fertilization (IVF) and embryo transfer, which have been successfully applied in human fertility treatments. Therefore, the knowledge gained from studying cattle reproduction has contributed to improving human reproductive health and assisting individuals and couples in achieving pregnancy. In addition to his work throughout the beef industry, Blackett is father to three children and is an advocate for local agriculture. When feeding his own family, he buys local whenever possible - especially when the food in question is beef. When choosing beef, choose to buy from local producers. Local producers often lose a portion of the margin on beef thanks to a consolidated processing industry. "If you buy directly from a local producer they capture more of the retail value of the beef. Furthermore, when you buy directly, you are keeping those dollars in your local economy while knowing exactly how that animal was raised." You can learn more about the IGA on Instagram: and . /episode/index/show/foodbullying/id/29738148

Food labels & nutrition choices driven by dollars: Episode 121 01/15/2024

Food labels & nutrition choices driven by dollars: Episode 121 What’s the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices? Dr. Chen Zhen is a professor in Food Choice, Obesity, and Health Economics at the University of Georgia. His research focuses on the impact of interpretative front-of-package labeling on consumer behavior and food prices. In this conversation, Zhen discusses policies that can discourage consumption of less nutrient-dense foods (such as taxation) versus those that focus on access (making more nutritious food more accessible and less nutritious food less accessible), as well as the potential confusion caused by nutrition facts panels. While a combination of policies may benefit the nutritional intake of lower-income consumers, Zhen highlights a study that demonstrated how a soda tax reduced the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. He discussed three categories of policies to address the issue of food prices and consumer choices. The first category is taxation, where the aim is to tax unhealthy food to discourage consumption. However, there are concerns about the potential costs and impact on consumer welfare. The second category is access policy, which involves making healthier food more accessible and less healthy food less accessible. For example, removing sugary drinks from schools. However, there can be compensation effects where people consume more unhealthy food outside of school. The third category is information provision policy, such as nutrition fact labels. Chen mentioned the recommendation for interpretative and summary nutrition labels on the front of packages to help consumers better understand the information. He also mentioned his research on yogurt and consumer confusion with labels. He referenced a study on yogurt that examined the impact of a nutrition labeling change on sales. The study found that when a yogurt product received a lower nutrition score, its sales decreased. Conversely, when a yogurt product received a higher score, its sales increased. However, the study also discovered that retailers adjusted the prices of the yogurt products to offset the sales effects of the labeling change. After accounting for the pricing effect, it was found that about 40% of the labeling effect was offset by the retailer's pricing strategy. This suggests that the impact of nutrition labeling on consumer behavior can be influenced by pricing strategies implemented by retailers. Chen mentioned that low-income individuals tend to purchase less healthy foods due to financial constraints. Chen also highlighted the potential impact of labeling and pricing strategies on nutritional disparities. He is now working on a USDA grant that aims to examine the nutrition disparity resulting from nutrition labels. The hypothesis is that if a product receives a lower nutrition score, retailers may lower the price, and low-income individuals may be more sensitive to these price reductions, leading to increased consumption of unhealthy foods. Chen also mentioned a study on pricing policies, where a soda tax was found to reduce the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. He suggested that a combination of taxes on unhealthy foods and subsidies for healthier options may be more effective in addressing nutritional disparities. Dr. Zhen discussed three categories of interventions that policymakers can make to address the obesity epidemic: pricing strategies (such as soda taxes), access policies (making healthier food more accessible and less healthy food less accessible), and information provision policies (like nutrition labels). Chen emphasized that while taxes can be effective, they come with costs, so labels are often preferred by economists. Chen's research focused on the impact of soda taxes and found that low-income households responded more to the taxes, resulting in reduced consumption of sugary beverages. Additionally, Chen explored the potential unintended consequences of labeling and pricing strategies, particularly in relation to low-income individuals. However, it's important to note that any food taxes are regressive and may face political resistance. If you’re curious as to how front-of-package labels and food policies can have unintended consequences on grocery prices and his predictions on grocery inflation, listen in for more of Zhen’s research and insights. /episode/index/show/foodbullying/id/29458358

Building up data for dietitians: Episode 120 01/01/2024

GMOs & bacon with a side of bullying 12/18/2023

Separating fact from fiction in food & farming: Episode 118 12/04/2023

Talking turkey - hormones, breasts, nutrition: Episode 117 11/20/2023

The great pumpkin! Episode 116 11/06/2023

Gettin' figgy with it: Episode 115 10/16/2023

Fish farming, fear, and your food: Episode 114 10/02/2023

Cheesemaking - Paving the whey for fine spirits: Episode 113 09/18/2023

Back to school with agriculture & nutrition: Episode 112 09/05/2023

Holistic animal agriculture for nutrition pros: Episode 111 08/21/2023

Sugar is sugar – and it's sustainable 08/07/2023

Heath & environment priorities to beef producer: Episode 109 07/17/2023

Beautiful beans from farm to plate: Episode 108 07/03/2023

Sweet strawberry safety: Episode 107 06/19/2023

Cows with attitude & dairy debates 06/05/2023

Dietetic ethics, evidence, & evolution of food information: Episode 105 05/15/2023

Dietetic ethics, evidence, & evolution of food information: Episode 105 “Translating the science to the table does not mean we slide over the science.” Connie Diekman, M.Ed, RD, CSSD, LD, FADA, FAND is a Food and Nutrition Consultant in St. Louis, Missouri, and a former President of the Academy of Nutrition and Dietetics. Always on top of cutting-edge research, she recently co-authored This paper explains "Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation." In this candid conversation, Diekman touches on the spread of both mis- and disinformation, the role of social media in the nutrition landscape, and how the RD can play in leveraging their credential to be a trusted source of evidence-based messages. As Diekman puts it, “the media is full of claims and promises when it comes to food and nutrition and if consumers can't see why RD's are different, and the person to trust for nutrition advice, our credibility will never grow. We have to be the communicator who can translate with honesty, evidence, and enthusiasm.” This episode is a must-listen for any RD looking to make science translatable to consumers and combat misinformation on social media, in their practice, or across the dinner table. Learn more about Diekman at , on Facebook , , and . Join us for the next episode of the Food Bullying podcast on the first and third Monday of the month. /episode/index/show/foodbullying/id/26824506

mRNA, myths, & why science in food matters: Episode 104 05/01/2023

mRNA, myths, & why science in food matters: Episode 104 “You have to do what’s right, no matter how much it hurts.” Dr. Kevin Folta is a molecular biologist who has worked with mRNA for more than 25 years. He is scientist in the genetics and genomics of small fruit crops, a recent farmers market president, and advocate for science communication. And although he’s suffered significant personal and professional hardship for standing up for science, he continues to train, teach AND tweet the evidence, because, as he puts it, “you have to say the words” to help combat mis- and disinformation in the agricultural space. Dr. Folta emphasizes that technology has given us access to the safest, most abundant food supply in human history, and this access is worthy of appreciation - not fear. He wants dietitians to look for the evidence behind mRNA and genetics in food, rather than believing clickbait. As new technology continues to help strengthen our food system, communicating the science behind it will strengthen consumer trust. "As a molecular biologist, it was exciting to see the mRNA technology go into use. We’ve been watching and waiting for a long time. We’ll see it used to treat some cancers and other human diseases. Its role as a vaccination is just beginning, as we’ll see better and more adaptable, less-expensive vaccines that can address emerging pathogens faster. It’s potential role in treating livestock is tremendous. Unfortunately misinformation, in some cases spread by internet celebrities and politicians, stands to slow the implementation of this technology by tarnishing public perception. We have a role as scientists, farmers, and ag communicators to challenge these false assertions, as they will negatively affect ranchers, farmers and our animals." mRNA vaccines, in particular, have a huge potential role in livestock health. On this episode, Dr. Folta explains the mechanisms behind the technology, clears up misconceptions about its usage, and urges those in the dietetic and ag communities to challenge false assertions about this and other technologies that can have a positive impact. Dr. Folta can be found at , on Twitter , and on Facebook . Listen to more on the podcast, which he co-hosts with Cameron English. Other sources regarding mRNA: /episode/index/show/foodbullying/id/26682696

Ranching, your relationship with food, & wellness: Episode 103 04/17/2023

Ranching, your relationship with food, & wellness: Episode 103 "The biggest hurdle for so many people pursuing health and wellness, including healing their relationship with food and being intentional about nutrition, has so much more to do with their mental and emotional state that we often realize. I believe that health should be pursued in a holistic approach, not sacrificing one aspect of health while in pursuit of another." Kiah Twisselman Burchett, better known as Coach Kiah, is a California cattle rancher turned motivational speaker, life coach, and podcaster on a mission to empower others to love themselves deeper, care for themselves better, and find joy in this messy, beautiful journey of life. After battling with her own weight and body image from a young age, she embarked on her own personal health journey losing over 100 pounds, but more importantly, the mental weight she had been carrying with her for years. Recently named one of Cowgirl Magazine’s 2023 Top 30 Under 30, Coach Kiah uses her vulnerability and infectious energy to show others how to overcome hardships and become the main characters of their own lives. She wants people to know that farmers and ranchers, regardless of the size of their operation, are committed to the safety of the food they produce and the well-being of the animals they care for. Fear driven marketing of food often creates distrust and shame around food choices. Not only does fear driven marketing negatively impact farmers and ranchers, but it also trickles down to the consumer and the cost of food that they purchase. Food shaming can also negatively impact consumers relationship with food, making them feel like a bad person if they can't afford to purchase items with all the fancy buzz words. As a coach, I wish people knew that my role is NOT to give nutrition advice in any way. That's what we have registered dietitians for! As someone whose family ranches, I wish people knew that we all have a LOT more in common that we have different. Farmers and ranchers have a lot of the same worries, concerns, and priorities as consumers do and vice versa. Through our Backroad Cowgirls series, our hope is to use storytelling to create more connections between those who produce food and those who consume it. You can follow Kiah on Facebook at , listen to her podcast at or connect with her on Insta at . /episode/index/show/foodbullying/id/26545362

Farm monoculture myths & soil nutrients: Episode 102 04/03/2023

Apples, fungi, & pheromones: Episode 101 03/20/2023

Dietitian + farmer = sweet scent of Froot Loops + cows: Episode 100 03/06/2023

Dietitian + farmer = sweet scent of Froot Loops + cows: Episode 100 “Go out and get the work done.” If there’s one insight to be gleaned from the 100th episode of the Food Bullying Podcast, it might be this one from co-host Michele. Or that she'd rather smell like her cows, while Nicole wishes to smell like Froot Loops. When Michele wanted to take the Food Bullying podcast in a new direction, she tapped a dietitian as a co-host. But why one with zero background in agriculture? Nicole's candid discussion touches on everything from Nicole’s perceived indoctrination of “big ag” being bad during her nutrition studies in New York City to where the co-hosts stand on Froot Loops (both as a food and potential fragrance choice). While their backgrounds are vastly different, Michele and Nicole raise young women in what often feels like a food war zone, and each shares her unique perspective on positioning food as a source of joy and not fear. They both strongly believe food should be about celebration, not condemnation. Listen in as they divulge their biggest nutrition and supermarket pet peeves, the greatest takeaways from the show, and their thoughts on how farmers and dietitians can continue to collaborate across the plate for the benefit of the consumer. They've collaborated across the food plate to bring insights from agriculture to dietitians and share what they've learned along the way. They've talked with experts on animal welfare, beef, cans, chicken, cranberries, dairy, dietetics, FFA, food waste, GMOs, lamb, lettuce, livestock heat stress, peanuts, pork, prunes, RDN education, soybeans, sustainability sweet potatoes, tomatoes, and more. Upcoming episodes will include apples, beans, eggs, ethics, pesticides & soil health, strawberries, sugar beets. “I learn something new with literally EVERY episode,” says Nicole. “But what I find most heartening is that each farmer we speak with - whether from a large or small operation - has the same goal: to do the right thing for the environment.” Follow Michele across most social media platforms at @mpaynspeaker and Nicole on Instagram @notoriously.nicole.RD /episode/index/show/foodbullying/id/26084697

Farm families, FFA, & the future of food: Episode 99 02/20/2023

Farm families, FFA, & the future of food: Episode 99 If Hannah Craun and Levi Schiller are any indication, the future of farming certainly shines bright. Craun, a masters student at Virginia Tech focusing on cattle reproduction, and Schiller, an Ag Business major at The University of Nebraska, boast numerous awards and experiences in 4-H and FFA. They also share a concern about the misconceptions surrounding agriculture - and how fear and confusion are impacting the consumer. “The basic knowledge gap that separates agriculturists from the rest of society is huge and hugely concerning,” says Craun, who was raised on her family’s dairy, beef, and crop operation. "While misconceptions about agriculture may not seem directly related to dietetics, it's important to anyone purchasing food. A lot of our decisions in life are based more on how they make us feel rather than the facts behind the matter. If we don't feel sure that our food was produced in a safe manner for all involved, that may take a mental and emotional toll, not to mention economic. This can motivate us to spend more money on purchasing food that isn't any different nutritionally. In addition, understanding basic production practices has extreme importance when applied to food labeling. What isn't understood can be intimidating or even scary, when, in this case, it's truly not. From a producer's point of view, it can be disheartening when consumers don't trust what you do simply because they don't understand. More and more, governing policy is also being dictated by those who aren't familiar with standard practices. This makes it a very real possibility that agriculturalists are prevented from doing what is best for their animals or crops." While both Craun and Schiller emphasize the importance of modern agriculture in feeding a growing population, they recognize that certain technologies are misunderstood. “I wish people knew that producers try their hardest to make the safest product while being the most efficient,” says Schiller. He hopes dietitians will meet more FFA members and learn more about modern day farming products. Listen in as these two agvocates share their insights on answering tough questions about agriculture, what they look for on a label before tossing an item into their grocery carts, and bridging the gap from farm to plate for the next generation. /episode/index/show/foodbullying/id/25966236

Prune power for brains, bones & guts: Episode 98 02/06/2023

Prune power for brains, bones & guts: Episode 98 Natalie Mariani Kling is a fourth generation family member of premium dried fruit company, which was started by her great grandfather in 1906 in what is now Silicon Valley. "My family and I are committed to 'inspire healthy living' and being a real solution for busy families trying to eat a little healthier every day." Natalie shares different perspectives in the medical and nutritional community about natural sugar vs. added sugar, and understanding how bad certain sugars are for your body. "When natural sugar is combined with a good amount of fiber, your body is able to digest natural sugars found in dried fruit at a slower rate vs. refined sugar which spikes blood sugar. "Prunes are not just good for gut health and a healthy microbiome, but research shows they are excellent for bone health. Recent research in postmenopausal women found that eating prunes daily both protected bone mineral density and mitigated fracture risk at the hip" Natalie talked with Michele Payn and Nicole Rodriguez about how dried fruits, such as plums and dates, are incredible for adding a natural sweetness to recipes. "By adding water to rehydrate the fruit, you can create purees/syrups/drizzles out of prunes, and essentially any dried fruit, for baking, stews, even cocktails." Prunes have an awareness problem. They have been for so long paralleled with digestion, and yet they may be best super fruits on the market - good source of fiber and an excellent source of Vitamin K, an essential bone nutrient. "People have fear and anxiety around buying shelf-stable fruits and vegetables, so they gravitate towards 'keto' and 'paleo' (which have served their purpose) yet they don't consider dried fruit an option to enjoy year-round." Listen in to the Food Bullying podcast for more about this shelf-stable fruit, which extends the fruit season, and provides a convenient grab-and-go snacks. As a certified clinical nutritionist, she's committed to promoting habits that support healthy children and families; this passion stems from her son who was born with neurological challenges, so she knows the power of nutrition as a foundation for life. The Mariani Family Packing Company has partner growers (our 'extended family') span the globe, growing orchard fruits (prunes, peaches, apricots), berries, and extending to tropical fruits (mango, pineapple), raisins, dates and others. Natalie shares "Family is our differentiating factor, and we consider our grower partners around the world part of our extended family. We believe in treating others with respect - some of our long-term partners have been with us for multiple generations, e.g., our partnership with Kellogg's has extended +35 years." Mariani's respect Mother Nature - they have a fun family quote 'We report to Mother Nature.' Natalie reports "We're focused on increasing our sustainability efforts more so now than ever through our solar installation, water purification plant and water usage on the farms, and our growing techniques. We also believe in less food waste - prunes fit easily into a sustainable diet as consumers can eat the entire fruit without worrying about a peel or other inedible plant parts taking up space in their waste cans. Because prunes are simply dried plums, they have reduced water content, making them much lighter in weight and less perishable. This means fewer resources are needed to transport them and less refrigeration is used, resulting in a lower carbon footprint." Listen in to hear about prunes can help brains, bones, and guts and follow Marianis at on Facebook, on Instagram, or on Twitter. /episode/index/show/foodbullying/id/25822485

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